Tomato-Basil Salad
Servings: 0
Ingredients
- 2 large fresh tomatoes heirloom or beefsteak, thinly sliced
- 1/4 cup onion Vidalia, uncooked & very thinly sliced
- 4 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt or to taste
- 1/8 teaspoon black pepper freshly ground, or to taste
- 1/2 teaspoon fresh oregano chopped, or 1/4 tsp dried oregano
- 20 leaf/leaves basil fresh, or less to taste
Instructions
- To make each salad, arrange 1/4 of tomato slices on a salad plate and top with 1/4 of onions. Drizzle with 1 teaspoon of oil and season to taste with salt and pepper; crumble a pinch of oregano over top.
- Let stand at room temperature at least 10 minutes for flavors to develop. Just before serving, sprinkle with basil. Yields 1 salad per serving.
- Be sure to use only ripe — bursting with flavor — tomatoes. If you can't find them (or it’s not peak tomato season), use halved grape tomatoes.
- Drizzle with balsamic vinegar if desired.
- Turn this salad into a main meal: add some sliced fresh mozzarella or bocconcini and serve over a bed of arugula.
Notes
Recipe By: Weight Watchers
Serving Size: 4
Serving Size: 4
Leave a Reply